Pork Dopiaza with Double Onions
Tender pork in a silky onion gravy, finished with soft wedges of fresh onion for a sweet, savoury second layer.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 45
- LevelMedium
- Costabout £2.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp of the oil in a heavy pan over a medium heat. Fry the cumin seeds and cardamom for 20 seconds, then add the chopped onion and cook for 8 minutes until golden.
8 min - 2
Stir in the ginger garlic paste, ground coriander, chilli powder and turmeric and cook for 2 minutes. Add the pork and fry for 6 minutes, turning, until the outside is pale.
6 min - 3
Pour in 350 ml of your ready made curry base sauce (see the base recipe) and the water. Bring to a simmer, cover and cook gently for 1 hour 10 minutes until the pork is tender.
70 min - 4
Heat the remaining oil in a separate frying pan over a high heat. Fry the onion wedges and pepper for 5 minutes until browned at the edges but still crunchy.
5 min - 5
Stir the fried onions and pepper into the curry with the garam masala and salt. Simmer for 3 minutes, then taste.
- 6
Scatter over the coriander and serve with rice or chapatis.
Tips
- Do piaza means two onions. One lot melts into the gravy, the other is added late so it keeps its shape and sweetness.
- Keep the wedges thick so the layers hold together. Separate them gently with your fingers before frying.
- Pork shoulder gives juicy results. Cutting it too small makes it dry and stringy.
- A little extra lemon juice at the end balances the sweetness of the onions.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
Why does it have onions twice?
The first onions are cooked down to thicken the sauce. The second lot are added near the end so they bring a fresh sweet bite, which is the point of a dopiaza.
Can I make it with lamb or beef?
Yes. Lamb neck takes about 1 hour 15 minutes and beef chuck about 1 hour 45 minutes of simmering.
Is dopiaza spicy?
It is mild to medium. The sweet onions make it a good choice for people who find madras or vindaloo too hot.
More made with curry base sauce (onion and tomato)
Mushroom Bhuna with Peppers
DFEFNFChana Dopiaza (Chickpeas with Double Onions)
GFDFEFVegetable Rogan Josh
DFEFNFMeen Moilee (Kerala Fish Moilee)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.